Recipes > Soup > Belgian Purée

Belgian Purée


  • 2 pounds of Brussels sprouts
  • 1 teaspoonful of flour
  • gravy (or meat extract and water)
  • yolks of 3 eggs
  • 1 pint of milk
  • butter


Cook Brussels sprouts in boiling water. Take them out, drain them and toss them in butter for five minutes, sprinkle them with flour, and then cook them in gravy, fast boiling, over a good fire, and keep the lid of the saucepan off so that they may remain green. Pass them through the sieve, leave them in ten minutes, bind the mixture with the yolks, milk; then at the last minute one dessert-spoonful of butter for each pint and a half of soup.


Print recipe/article only


The Belgian Cookbook (1915).

comments powered by Disqus